Robertson Vegetable Beef Soup

Servings: 12

Notes: This recipe was passed down from Sarah's mom, who was gifted the recipe by a man from one of her first churches.  It's a family tradition on Christmas Eve - start cooking it in the morning and it's ready for Christmas Eve dinner (the Robertsons enjoyed it between the early and midnight services)! 

A special note on the bone - I usually go to my local butcher and ask for a soup bone, about 2-3 inches long.  Really you just need any bone with marrow.  I usually ask them to cut a larger bone, and then take the pieces home using one that day, and freezing the rest for the next time.

Ingredients:

Stock ingredients:

2-3 inch soup bone

1 pound of stew beef cubed

3 medium onions - minced

4 stalks celery - chopped

4 teaspoons of salt

1 beef bouillon cube

2 teaspoons parsley flakes

1/2 teaspoon of beau monde

1/2 teaspoon of marjoram

1/2 teaspoon of oregano

1/2 teaspoon of dry mustard

1/4 teaspoon of thyme

1/4 teaspoon of savory

1 shake of mace

2 bay leaves

A dash of garlic salt

1 teaspoon of Worcestershire sauce

Soup ingredients:

1 can green beans

1 can petite diced tomatoes

1 can wax beans

1 can carrots

1 can corn

1 can sliced potatoes

Any other veggies you'd like!!!

Instructions:

1. Add water to the ingredients listed above - enough to fully cover the bone.
2. Simmer over night or for 12 hours.
3. Remove the bay leaves and the bone and defat the stock.
4. Add your selected veggies (including the juice from the cans).
5. Reheat and serve.